Break the custard creams down to a fine crumb using a food processor or in a bag with a rolling pin.
Tip into a microwave-safe bowl and heat for 90 seconds, then add 3 tbsp of boiling water.
Mix together briskly with a fork.
While still warm, tip the mixture into a 20cm sandwich tin.
Press down the back of a spoon. Place the tin in the fridge.
Make the filling
Break the white chocolate into a microwave safe bowl.
Melt in 30 second blasts. Allow to cool to room temp.
Add the cream cheese.
Fold together until smooth and just combined.
Spoon into the tin and level off. Cover and chill in the fridge for at least 2 hours or overnight.
Crush the custard creams into large pieces and set aside.
Run a sharp knife around the inside of the cheesecake and stand it on a can or similar stable container so that the sides drop away. Transfer the cheesecake to a serving board.
Melt the white chocolate, allow it to cool and then drizzle all over the top of the cheesecake.
Quickly, before the chocolate sets, sprinkle the crushed custard cream pieces on top.
Your cheesecake is now ready to serve!
As this cheesecake contains fresh dairy products, it needs to be kept in the fridge to stop it from going off.Transfer your cheesecake into a sealed container or use an upturned bowl to protect it on a plate.If you've used a freshly opened cream cheese tub, this cheesecake will keep for up to 5 days in the fridge. However, if your cream cheese has been open a while, it may only keep for a day or two. Check the Use By date.